We’ll take every camper’s favorite fireside treat–roasted marshmallow sandwiched between graham crackers with some Hershey bar melted inside–and blend it with my recipe for chocolate chip cookies (CCCs for short). No doubt, you’ll find yourself wanting s’more of these. I was torn between using Golden Grahams cereal or straight up graham crackers, so I used both! 🎶 Oh, those Golden Grahams! 🎶

Refrigerate the dough for at least few hours or overnight. Make it easy on yourself and portion out the dough with your handy scoop beforehand. Much harder to scoop chilled dough–trust me. I used my smaller ice cream scoop to make BIG COOKIES.

Preheat oven to 350 degrees F. Adjust racks to lower and upper thirds of the oven. I space the cookies out in rows of three–nine cookies per sheet. We’re going to swap the cookies up the river, down the river exactly halfway through baking.

Tip: have the marshmallows ready to grab from either a plate or paper towel as you are more than likely to wind up with melted chocolate on your fingers as you position the marshmallows and Hershey bar pieces in each cookie.

OK, so into the oven they go, then set a timer for 7 minutes. Take both sheets out of the oven, then quickly press 3 mini marshmallows and 2-3 Hershey bar pieces into each cookie. When you put them back into the oven, switch the position of each sheet from front to back, top to bottom, and let them bake for 7 more minutes. When they’re done baking, remove from the oven and let them rest on the baking sheets for 5 minutes or so before moving the cookies to a cooling rack.

Let them cool before storing in an airtight container for up to 3 days at room temperature. Good luck, by the way–they rarely last that long around heah. 😉 Too many cookie monsters.